[su_spacer]Brussels sprouts! I hear you! What an awful vegetable. You don’t like it, you don’t know what to do with it and with all the good will in the world and you trying to eat your green, you just can’t get it down your throat.
I have to sell this recipe to you because my Brussels sprouts en gratin goes down really well with grilled meat as a side dish. Besides, it’s my Dad’s recipe. That on its own brings so much to the plate.
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| You can double the quantity of brussels sprouts (I tend to go the opposite way) |
Well I say it’s my Dads’ but he initially got it from the French magazine “Femme Actuelle” sometimes late 80’s early 90’s I reckon. He worked on a few substitutes on the meat addition.
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| This recipe dates a bit in our family.. |
So let’s get on with the recipe.
Ingredients
Serves 2-4 people
Prep: 10 min/ Cooking: 5 min (pan) and 30 min oven time
For the base
– 400- 500g of brussels sprouts (if fresh, parboil them for 3 min, if frozen, just use straight away)
– 200 g of sausages of your choice, You could use steak strips or 50 g of bacon (or a mix of all this)
– Salt and pepper to taste
– 1 cube of bouillon (or equivalent)
– 50 g of comte or gruyere cheese
– 1 tbsp of oil
For the Béchamel sauce (you could get away with half the quantity)
– 60 g (2 heaped tablespoons) of flour or cornstarch
– 60 g of butter
– 400 ml of milk, at room temperature
– 1 egg yolk (optional)
– 1 tsp of mustard (optional)
– Salt and pepper to taste
– A generous pinch of nutmeg
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| The glorious brussels sprouts gratin on an Iftar table |
Preparation
Prepare the Béchamel sauce
Fold all ingredients in the sauce and stir. Grate the cheese on top and place in the oven for 15-20 until dark specks of gratinated cheese appear.
Serve warm with a salad or a nice grilled piece of meat.
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| My Dad’s original recipe cutout |
A La Marocaine, Ainek Mizanek 